This mushroom bread is made with hazelnuts and spiced with fresh thyme, it’s full of lovely autumn flavors. The brown mushrooms add a rich, intense taste and they make a delicious combo with the hazelnuts. The bread tastes great with a little butter and is the perfect addition for lunch, soup or salad.
Ingredients
- 450 g bread flour
- 120 ml warm water
- 120 ml warm milk
- 11 g instant yeast
- 1 teaspoon salt
- 75 g soft butter
- 50 g hazelnuts, chopped
- 100 g brown button mushrooms, chopped
- 3 sprigs thyme
Instructions
Mix the yeast with water and milk in a large bowl, let stand for 5 minutes. Add flour, salt, butter cubes, mushrooms, nuts and thyme leaves. Knead to a smooth and elastic dough. Place in a large glass bowl greased with olive oil, cover and let stand for 45 minutes in a warm place.
Scrape the dough from the bowl and place in a greased form, again let stand for 45 minutes.
Cut the loaf along with a sharp knife and brush with water. Bake for 30 minutes at 220°C. The bread should sound hollow when done. Transfer to a cooling rack. Enjoy!
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Hi Anna.
I made this recipe today. I had mushrooms that were going bad but no hazelnuts so I swapped walnuts for them. I did add 1 tsp of sugar to the yeast, water & milk. Mine had expired in October. I got lucky it foamed up. I’ve always wanted to bake bread with mushrooms but it seemed so intimidating. I’m glad I did. Your recipe is delicious & I’ll make it again. Thank you for sharing.
Hi Angie, I’m really glad you enjoyed the recipe! Thanks so much for giving it a try!
Hi I can’t wait to make this! How long will the baked loaf last for? And how should I store it?
Hi Lani, I’m so happy you like this recipe!
To extend the freshness of your baked loaf, store it in an airtight container or resealable plastic bag. This helps prevent moisture and air from getting in.
The bread has a moist texture due to the mushrooms and hazelnuts, so it’s best to store it in the refrigerator if you don’t plan on consuming it within a day or two.
If stored in the refrigerator, it can last for around 5-7 days.
Freezing: If you think you won’t be able to finish the bread within a week, consider slicing it and freezing individual portions.
Happy cooking!